INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Relationship of test weight and kernel properties to milling and baking quality in argentine triticales
Autor/es:
AQUIRRE, A.; BADIALI, O.; LEON, A. E.; PABLO DANIEL RIBOTTA; RUBIOLO, O.
Revista:
CEREAL RESEARCH COMMUNICATIONS
Editorial:
Cereal Research Institute, Szeged, HONGRIE
Referencias:
Año: 2002 vol. 30 p. 203 - 208
ISSN:
0133-3720
Resumen:
Forty-six triticale experimental lines of our breeding program were grown for two seasons for evaluation of kernel and milling properties. Flour yield and quality characteristics were studied to determine their relationship to test weight. Test weight was correlated with flour yield but it was not correlated with flour protein content, falling number, sodium dodecyl sulfate sedimentation index (SDS-SI), alkaline water retention capacity (AWRC) and gluten content.
